A vegetable Japanese roll?
wtf is a vegetable California Roll when it's at home, Eskie?
Carney - I'd have to go for choice A, as B is not vegetarian!
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What''s Cooking?
This is where you can discuss your homework, family, just about anything, make strange sounds and otherwise discuss things which are really not related to the Lancer-series. Yes that means you can discuss other games.
Tue Mar 30, 2004 5:37 pm
Ok Fd. Here's the stuffed acorn squash recipe.
Ingredients:
Serving for two as appetizer, 1 acorn squash. Main dish for two, multiply all by 2.
1 package of firm tofu
2 large carrots (good and dense)
1 medium sized daikon radish (about the size of 2 large carrots).
fresh ginger
soy sauce
toasted sesame oil
peanut oil
toasted black or white or mixed sesame seeds
4 dried shiitake mushrooms
"mirin" sweet japanese cooking wine or apple juice.
Braising the Squash:
1) Give squash a very good scrubbing under cold water. Do not peel.
2) Cut off some of the pointy ends enough so that a flat surface on which the squash. Take care not to cut off too much.
3) Hemispherically halve the squash and use a spoon to empty out the seeds and scrape off the stringy stuff. You don't have to be a fanatic but a cleaner look is more appealing.
4) In a large pot that is large enough for you lay out the squash fat open side down
pour in 2 cups of of reduced salt or salt free vegetable broth and add to it about a quarter cup of soy sauce and, either a quarter cup of "mirin" a Japanese sweet cooking wine or alternatively a quarter cup of apple juice. Bring pot to boil and then reduce to a simmer on lowest flame. Cover tightly and let simmer for 30 minutes. Check to make sure that the simmering mixture is not evaporated away, if level appears to be going very low, just add boiling water.
Making the stuffing:
1) Cut up all of the tofu into cubes. The smaller the cubes the better.
2) Peel the carrots and daikon and use grater them all up into narrow stringy lengths. Usually end up in lengths not more than a half inch. This is fine.
3) Soak the shiitake in a bowl with boiling hot water, enough water to cover
the mushrooms so that they rehydrate. Takes about 15 minutes. Do not discard the water but strain the particles out as they usually are gritty.
4) Cut up the mushrooms in very thin strips. If you like the mushrooms alot, double the quantity. If you prefer fresh, start with double the quantity and add from there.
5) In preheated a large skillet, say minimum 10" but better at 12" or larger, set flame to high, add three tablespoons of peanut oil and carefully tumble the tofu cubes into it. Using a potato masher, slowly crush the cubes up so that the tofu beings to look like ground meat in appearance but obviously not color. The tofu will release quite a bit of water. Allow the water to boil off.
6) Now add the mushrooms, mushroom water and grated carrots and daikon and stir around so that everything is well mixed. Allow to cook until carrots and daikon are softened up a little but not totally soft.
7) Now add 6 tablespoons of soy sauce, 6 tablespoons of mirin/apple juice, and about 2 tablespoons of toasted sesame oil.*
Stir well so that the coloring gets all evened out.
Set aside.
Check squash. Should be cooked through (so that you can easily pass a toothe pick through. Gently take squash and stand them up in a soup bowl fat side up. Take spoon and stuff the cavities with tofu mixture. Pile it up if you like.
Take some sesame seeds that you have toasted up in a sauce pan and sprinkle on top. Goes very well with brown rice.
*If you like ginger. Also add about 4 tablespoons of grated fresh ginger.
Hope you like it.
Ingredients:
Serving for two as appetizer, 1 acorn squash. Main dish for two, multiply all by 2.
1 package of firm tofu
2 large carrots (good and dense)
1 medium sized daikon radish (about the size of 2 large carrots).
fresh ginger
soy sauce
toasted sesame oil
peanut oil
toasted black or white or mixed sesame seeds
4 dried shiitake mushrooms
"mirin" sweet japanese cooking wine or apple juice.
Braising the Squash:
1) Give squash a very good scrubbing under cold water. Do not peel.
2) Cut off some of the pointy ends enough so that a flat surface on which the squash. Take care not to cut off too much.
3) Hemispherically halve the squash and use a spoon to empty out the seeds and scrape off the stringy stuff. You don't have to be a fanatic but a cleaner look is more appealing.
4) In a large pot that is large enough for you lay out the squash fat open side down
pour in 2 cups of of reduced salt or salt free vegetable broth and add to it about a quarter cup of soy sauce and, either a quarter cup of "mirin" a Japanese sweet cooking wine or alternatively a quarter cup of apple juice. Bring pot to boil and then reduce to a simmer on lowest flame. Cover tightly and let simmer for 30 minutes. Check to make sure that the simmering mixture is not evaporated away, if level appears to be going very low, just add boiling water.
Making the stuffing:
1) Cut up all of the tofu into cubes. The smaller the cubes the better.
2) Peel the carrots and daikon and use grater them all up into narrow stringy lengths. Usually end up in lengths not more than a half inch. This is fine.
3) Soak the shiitake in a bowl with boiling hot water, enough water to cover
the mushrooms so that they rehydrate. Takes about 15 minutes. Do not discard the water but strain the particles out as they usually are gritty.
4) Cut up the mushrooms in very thin strips. If you like the mushrooms alot, double the quantity. If you prefer fresh, start with double the quantity and add from there.
5) In preheated a large skillet, say minimum 10" but better at 12" or larger, set flame to high, add three tablespoons of peanut oil and carefully tumble the tofu cubes into it. Using a potato masher, slowly crush the cubes up so that the tofu beings to look like ground meat in appearance but obviously not color. The tofu will release quite a bit of water. Allow the water to boil off.
6) Now add the mushrooms, mushroom water and grated carrots and daikon and stir around so that everything is well mixed. Allow to cook until carrots and daikon are softened up a little but not totally soft.
7) Now add 6 tablespoons of soy sauce, 6 tablespoons of mirin/apple juice, and about 2 tablespoons of toasted sesame oil.*
Stir well so that the coloring gets all evened out.
Set aside.
Check squash. Should be cooked through (so that you can easily pass a toothe pick through. Gently take squash and stand them up in a soup bowl fat side up. Take spoon and stuff the cavities with tofu mixture. Pile it up if you like.
Take some sesame seeds that you have toasted up in a sauce pan and sprinkle on top. Goes very well with brown rice.
*If you like ginger. Also add about 4 tablespoons of grated fresh ginger.
Hope you like it.
Wed Mar 31, 2004 3:36 am
i got a good recipe from a friend for choc chip cookies but unfortunately hes doing an engineering degree 
Ingredients:
1. 532.35 cm3 gluten
2. 4.9 cm3 NaHCO3
3. 4.9 cm3 refined halite
4. 236.6 cm3 partially hydrogenated tallow triglyceride
5. 177.45 cm3 crystalline C12H22O11
6. 177.45 cm3 unrefined C12H22O11
7. 4.9 cm3 methyl ether of protocatechuic aldehyde
8. Two calcium carbonate-encapsulated avian albumen-coated protein
9. 473.2 cm3 theobroma cacao
10. 236.6 cm3 de-encapsulated legume meats (sieve size #10)
To a 2-L jacketed round reactor vessel (reactor #1) with an overall heat transfer coefficient of about 100 Btu/F-ft2-hr, add ingredients one, two and three with constant agitation. In a second 2-L reactor vessel with a radial flow impeller operating at 100 rpm, add ingredients four, five, six, and seven until the mixture is homogenous. To reactor #2, add ingredient eight, followed by three equal volumes of the homogenous mixture in reactor #1. Additionally, add ingredient nine and ten slowly, with constant agitation. Care must be taken at this point in the reaction to control any temperature rise that may be the result of an exothermic reaction.
Using a screw extrude attached to a #4 nodulizer, place the mixture piece-meal on a 316SS sheet (300 x 600 mm). Heat in a 460K oven for a period of time that is in agreement with Frank & Johnston's first order rate expression (see JACOS, 21, 55), or until golden brown. Once the reaction is complete, place the sheet on a 25C heat-transfer table, allowing the product to come to equilibrium.
sorry i couldnt resist by the way it does work
Ingredients:
1. 532.35 cm3 gluten
2. 4.9 cm3 NaHCO3
3. 4.9 cm3 refined halite
4. 236.6 cm3 partially hydrogenated tallow triglyceride
5. 177.45 cm3 crystalline C12H22O11
6. 177.45 cm3 unrefined C12H22O11
7. 4.9 cm3 methyl ether of protocatechuic aldehyde
8. Two calcium carbonate-encapsulated avian albumen-coated protein
9. 473.2 cm3 theobroma cacao
10. 236.6 cm3 de-encapsulated legume meats (sieve size #10)
To a 2-L jacketed round reactor vessel (reactor #1) with an overall heat transfer coefficient of about 100 Btu/F-ft2-hr, add ingredients one, two and three with constant agitation. In a second 2-L reactor vessel with a radial flow impeller operating at 100 rpm, add ingredients four, five, six, and seven until the mixture is homogenous. To reactor #2, add ingredient eight, followed by three equal volumes of the homogenous mixture in reactor #1. Additionally, add ingredient nine and ten slowly, with constant agitation. Care must be taken at this point in the reaction to control any temperature rise that may be the result of an exothermic reaction.
Using a screw extrude attached to a #4 nodulizer, place the mixture piece-meal on a 316SS sheet (300 x 600 mm). Heat in a 460K oven for a period of time that is in agreement with Frank & Johnston's first order rate expression (see JACOS, 21, 55), or until golden brown. Once the reaction is complete, place the sheet on a 25C heat-transfer table, allowing the product to come to equilibrium.
sorry i couldnt resist by the way it does work
Tue Apr 06, 2004 12:08 pm
The Recipes are being edited now into a usable format. I hope to have it edited into a small book let when all is finished. The posts will be edited to name of poster and the recipes as posted. When its completed, if anyone wants a copy e-mailed, let me know. It will be in Txt format so that it will work with word, wordperfect or just notepad.
Thanls to all who posted your favorite recipes.
Michael "Finalday"
In Memory Of WLB
Thanls to all who posted your favorite recipes.
Michael "Finalday"
In Memory Of WLB
Tue Apr 06, 2004 12:22 pm
Ultimate Mild Omlette:
You will need:
3-4 eggs (good sized)
Vegetable oil to cover pan
2 slices American Cheese
handful of shredded cheddar cheese
half-handful shredded mozzarella cheese
enough diced ham to cover the omlette
about 1/4 cup bacon bits
Cook eggs in a small, flat pan without messing around with it until the sides are cooked and start getting holes in them. Flip like you would a normal omlette. While that's cooking chop the ham. When it has cooked until it stops bubbling and seems to have a good, solid texture add the American Cheese in strips. Then put in the ham. Then the cheddar, mozzarella and bacon. Enjoy, serves about 2, maybe one if you're hungry.
Sorry about the vague instructions, It's always ad-libbed and these are just approximations. Experiment until you find the way that suits you.
Also, add some pepper, salt, or hot sauce to taste.
Signature? What's that?
You will need:
3-4 eggs (good sized)
Vegetable oil to cover pan
2 slices American Cheese
handful of shredded cheddar cheese
half-handful shredded mozzarella cheese
enough diced ham to cover the omlette
about 1/4 cup bacon bits
Cook eggs in a small, flat pan without messing around with it until the sides are cooked and start getting holes in them. Flip like you would a normal omlette. While that's cooking chop the ham. When it has cooked until it stops bubbling and seems to have a good, solid texture add the American Cheese in strips. Then put in the ham. Then the cheddar, mozzarella and bacon. Enjoy, serves about 2, maybe one if you're hungry.
Sorry about the vague instructions, It's always ad-libbed and these are just approximations. Experiment until you find the way that suits you.
Also, add some pepper, salt, or hot sauce to taste.
Signature? What's that?